Potato Pudding

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Bake the potatoes, if you have means to do so, or let them be either steamed or boiled.
  2. When done, scoop out all their floury pulp without waste into a large saucepan.
  3. Immediately beat it up vigorously with a large fork or a spoon.
  4. Then add all the remainder of the above-named ingredients (excepting the eggs).
  5. Stir the potato batter carefully on the fire till it comes to a boil.
  6. Then add the beaten eggs.
  7. Pour the batter into a greased pie-dish.
  8. Bake the pudding for an hour in your oven, if you have one; if not, send it to the baker's.
Original Text
No. 50. Potato Pudding. Ingredients, three pounds of potatoes, two quarts of milk, two ounces of butter, two ounces of sugar, a bit of lemon-peel, a good pinch of salt, and three eggs. First, bake the potatoes, if you have means to do so, or let them be either steamed or boiled; when done, scoop out all their floury pulp without waste into a large saucepan, and immediately beat it up vigorously with a large fork or a spoon; then add all the remainder of the above-named ingredients (excepting the eggs), stir the potato batter carefully on the fire till it comes to a boil, then add the beaten eggs; pour the batter into a greased pie-dish, and bake the pudding for an hour in your oven, if you have one; if not, send it to the baker's. [33]
Notes
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